Coffee Pecan Muffins

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Coffee Pecan Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
409
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie409 kcal(19 %)
Protein4.99 g(5 %)
Fat20.08 g(17 %)
Carbohydrates53.69 g(36 %)
Sugar added30.39 g(122 %)
Roughage0.49 g(2 %)
Vitamin A100.31 mg(12,539 %)
Vitamin D0.57 μg(3 %)
Vitamin E1.15 mg(10 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.21 mg(19 %)
Niacin2.56 mg(21 %)
Vitamin B₆0.03 mg(2 %)
Folate64.99 μg(22 %)
Pantothenic acid0.26 mg(4 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C0.04 mg(0 %)
Potassium88.8 mg(2 %)
Calcium123.86 mg(12 %)
Magnesium14.54 mg(5 %)
Iron1.51 mg(10 %)
Iodine10 μg(5 %)
Zinc0.52 mg(7 %)
Saturated fatty acids6.41 g
Cholesterol51.49 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2 ¾ cups
½ cup
superfine caster sugar
½ cup
chopped Pecan
cup
cup
strong, black Coffee (cooled)
cup
2
For the coffee buttercream
2 ¼ cups
½ cup
1 tablespoon
strong, black Coffee (cooled)
hot water (if needed)
How healthy are the main ingredients?
CoffeeeggCoffee

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Sift the flour into a mixing bowl. Add the sugar and pecans.
3.
Lightly whisk together the oil, coffee, buttermilk and eggs.
4.
Pour the oil mixture into the dry ingredients and gently stir together until just combined.
5.
Spoon into the tins and bake for about 25 minutes, until golden and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
Cut the cakes in half through the middle.
7.
For the coffee buttercream: beat the butter until very soft. Sift in the icing sugar and beat until light and fluffy. Gradually beat in the coffee until smooth. If the mixture is too stiff add a little hot water.
8.
Spoon into a piping bag and pipe onto each cake half. Replace the cake tops and pipe a little buttercream on top.